Why should you learn how to make a Turkey Cranberry Crescent Braid? Not only is it a great way to use up Thanksgiving and Christmas leftovers, it’s an easy to make party treat.
After all, who doesn’t love crescent roll appetizers? Especially those that use leftovers from a holiday feast? My family loves this Turkey Cranberry Crescent Braid recipe – even my kids who don’t like turkey and cranberry sauce!
Making a Turkey Cranberry Crescent Braid is so easy that you’ll find yourself making these up:
- for a quick afterschool snack
- to nibble on while watching evening football on TV
- as part of dinner along with a soup or a salad
Make crescent roll appetizers with holiday leftovers
My Turkey Cranberry Crescent Braid recipe is made with a Pillsbury Crescent Recipe Creations Seamless Dough Sheet. I had no idea that crescent roll dough came in sheets until I saw them at my local Walmart.
Of course I was familiar with the classic Pillsbury Original Crescents, that are rolled up and are part of many family dinners. Now that I know about the dough sheets, I’m looking forward to trying them out in breakfast casseroles, pot pies, and many more fun recipes.
This recipe isn’t just for leftovers, either. Turkey Cranberry Crescent Braid makes wonderful crescent roll appetizers since it uses holiday colors and the presentation is so fun and eye catching.
You could even make vegetarian crescent roll appetizer recipes using sautéed veggies, like broccoli, cauliflower or Portobello mushrooms, instead of thickly cut deli meat. If you don’t want to go through the work of sautéing vegetables, cut the veggies into thin slices, and zap them in the microwave for a few minutes to soften them. This should guarantee that they’re cooked through by the time the cheese melts.
This Mama’s tips on how to make Turkey Cranberry Crescent Braid
I found it easier to make the cuts in the crescent roll appetizers when the parchment paper was sitting on my counter top and then carefully placing it on the cookie sheet. Maybe it was because I used a pizza wheel to make the cuts and it kept bumping into the sides of the cookie sheet. However, a knife would do the same thing.
Since sliding the crescent roll braids from the baking sheet to a cutting board or serving plate can be tricky, you should bake the Turkey Cranberry Crescent Braid on a piece of parchment. That way you can pick up the braid by the parchment paper and bring it over to your plate or board.
After the crescent roll braid has rested for 10-15 minutes, you can place a couple of spatulas underneath it, and carefully move the braid over to the serving plate or board. You can then lift the side of the paper to gently slide it off.
If you’re too nervous to move the crescent roll braid with the spatulas, place the braid on your platter or cutting board by lifting it holding the ends of the parchment paper. Then you can carefully cut around your braid with kitchen scissors or a knife, and remove the parchment paper from view.
Or use the parchment paper in a decorative way – scrunch it up, draw or write on it, cut or tear the edges, and garnish it with more parsley. There are no serving rules except for you and your guests to enjoy your Turkey Cranberry Crescent Braid appetizer!
Turkey Cranberry Crescent Braid
- 6 ounces turkey, sliced or shredded
- 2/3 cup cranberry sauce
- 6 ounces lite Swiss cheese deli slices
- 1 Pillsbury Crescent Recipe Creations Seamless Dough Sheets
- 3 tablespoons finely chopped parsley, divided
- Preheat oven to 375 degrees F.
- Measure and cut a piece of parchment paper that will cover a large cookie sheet.
- Spread the crescent roll dough out on the piece of parchment paper. Leaving 4 inches in the middle, make 1/2 inch cuts down the side of the dough on both sides. Carefully place parchment paper on to the cookie sheet.
- Place pieces of turkey down the middle of the dough. Spread the turkey out evenly.
- Spoon the cranberry sauce evenly over the turkey.
- Lay the slices of Swiss cheese over the cranberry sauce. You may need to tear deli slices of cheese in half. Distribute cheese evenly.
- Evenly sprinkle 1 tablespoon of chopped parsley over cheese.
- To braid the dough, take a dough strip from one side and fold it over the middle section at a slight angle. Then take a dough from the opposite side, fold it over the middle at a slight angle, crossing the other dough strip. Continue folding strips, alternating from side to side, until the braid is completely folded over. Don’t worry if your braid isn’t even since once it bakes, the dough will puff up and everything will even out.
- Pinch close each end of the braid so the filling stays inside the braid during baking.
- Sprinkle finished braid with 1 tablespoon parsley.
- Place cookie sheet in oven. Bake for 15 to 20 minutes until the top is golden brown.
- Let stand for 10 to 15 minutes before moving and cutting.
- Garnish pieces with remaining parsley.
- Serving size: 1/6 of recipe
Originally published on November 30, 2015 and December 2, 2016. Updated with new pictures and information.